Green And Red Salsa Is Not Just For Christmas

Spaghetti sauce comes in different flavors and colors. There is the traditional red sauce, upon which marinara, Bolognese and Putanesca are based. There are the different variations on Alfredo sauce, but they are all based upon the basics of cream and cheese. Then there is pesto, basil, oil, and spices. Sauces are said to be the backbone of Italian cooking.

In Mexican cuisine, the equivalent to these sauces are the salsas. Salsas also come in different varieties. Fresh salsa is a perennial favorite, although many restaurants only served cooked varieties.

To construct the perfect fresh salsa, you will need:

What You Need:

6 Roma tomatoes, chopped4 minced cloves of garlic2 seeded and finely minced fresh jalape?os1 red bell pepper, finely diced1 half red onion, finely dicedthe juice of one limecilantro to tastesalt and pepper to taste

How to Make It:

Combine all the ingredients in a bowl, cover, and store in the refrigerator for several hours to allow the flavors to meld. If you prefer a spicier salsa, you can add more jalape?os.

For something a little different, eliminate the red pepper, and substitute a small can of diced pineapple, drained. Or add a half can each of drained black beans and corn. If you do the latter, double the amount of lime juice.

Or you can get away from tomato salsa all together, and opt for Salsa Verde. The green color comes from the tomatillos. For the uninitiated, a tomatillo is that little green ball that seems to come wrapped in green paper. The paper is the husk, so you will have to remove them before cooking.

Salsa Verde, green salsa, contains:

What You Need:

24 ounces fresh tomatillos, husks removed1 serrano chili1 clove of garlic1 tsp salt1/2 cup fresh chopped cilantro leaves [not the stems. They taste soapy]1 cup chopped white onion.

How to Make It:

Rinse the tomatillos, and then place in a pot with enough water to cover. Bring them to a boil and simmer uncovered until the color has changed and they become soft, about 10 minutes. Do not cook too long though, lest they fall apart.

Drain the tomatillos and place in a blender, along with the chili, garlic, and salt. Blend until smooth. Stir in the cilantro and onion.

There are many variations on these salsas. There is no right or wrong. Just do what tastes good.

Another favorite, that goes well with either salsa, it guacamole.

Rather than use the Haas avocado, the little green ones, try a Homestead variety. They are much bigger than the Haas, and they have a wonderful, buttery flavor that compliments almost anything.

Many people make guacamole by just mashing up avocados and adding lime juice. It can be much more interesting.

What You Need:

One ripe Homestead avocado, peeled and choppedjuice of three limestwo Roma tomatoes, choppedone Serrano pepper, finely choppedone fresh jalape?o, finely choppedfresh cilantro

How to Make It:

Squeeze the lime juice and place in a bowl. Chop the avocado and toss in the lime juice. Mix in the tomatoes and peppers. Cover tightly and refrigerate for about an hour to let the flavors mingle. Take it out and taste it. Add a little salt to taste if necessary. Mix in just a few finely chopped cilantro leaves.

All of these may be served with tortilla chips, or with fresh tortillas.

View the original article here